This traditional Hungarian style squash recipe has a lovely creamy texture coated with the tangy flavour of sour cream and the refreshing dill balances this dish as a fabulous and delicious side dish.
Boy does this dish brings back memories of my Grandma making this when I was very young and when summer squash was in season. Sometimes she would use zucchini in this recipe so I decided to do the same. It doesn’t require you to remove the seeds, and the full flavours of this dish comes from the sautéed onions, vegetable stock if you choose to use, sour cream and fresh dill.
This dish truly has the flavours of a traditional Hungarian dish. With the sour cream, vinegar, dill and paprika is decide to use. It one that you don’t see very much in today’s cuisines. Although this dish is very simple and easy to make, there are options, and the original dish, the zucchini or summer squash would be grated, and I decided to slice them thinly, and rather then using sour cream, yogurt is an option. Surprisingly, it’s not dish that is loaded with calories either.
INGREDIENTS AND SUGGESTIONS FOR THIS RECIPE
Summer squash: for this recipe I used 2 varieties of zucchini as my choice of summer squash, however other summer squash works very well for this recipe.
Butter: used to sauté the onions, add a rich flavour
Onion: a cooking onion is needed for this recipe, giving a flavourful base, also make sure you sauté a little long so the onion releases some of the sweetness
Roux: need flour and either vegetable stock or water; keep in mind vegetable stock will add more flavour to this dish
Sour cream: is commonly used is Hungarian dishes and yogurt could be easily substituted
Vinegar: added for a little extra tangy flavour
Fresh dill: is commonly used in Hungarian dishes as well, so refreshing and a lovely addition; I added it during the cooking process and for garnishing
Seasoning: salt and pepper
Paprika: for garnishing and some flavour
HOW TO MAKE THIS DELICIOUS DISH
Using a mandolin slicer, thinly slice the zucchini in a large bowl (grating is an option). Sprinkle with salt and toss gently. Let stand for about 30-60 minutes.
Make the Roux: melting the butter in a medium saucepot, over low-medium heat and add onion, sauté for 5 minutes until the onions are softened. Stir in the flour, combining with the butter and onions, and continue on low-medium heat, stir in stock or water and simmer for 4-5 minutes until it’s creamy and it starts to thicken.
Squeeze out the liquid from the zucchini, and add to the sauce. Important to just squeeze enough to remove the excess liquid. Any additional liquid will evaporate while it’s simmering.
Stir in sour cream, vinegar, dill, salt and pepper. Simmer for about 15 minutes until zucchini is tender. Taste and adjust seasoning at this time.
Transfer to a serving plate and garnish with paprika and dill, don’t be afraid to be generous with the garnishing. Serve immediately. Enjoy! 🙂
SERVE WITH HUNGARIAN CRISPY PATTIES
I decided to serve this delicious summer squash recipe with the Hungarian-Style Crispy Meat Patties. It was a perfect accompaniment with the crispy patties, as each bite added this wonderful creaminess and the flavours and textures came together beautifully.
TRY THESE OTHER DELICIOUS RECIPES:
Creamy Hungarian Summer Squash with Dill (Kapros Tökfőzelék)
Equipment
- skillet or sauce pan
Ingredients
- 1 lb (254 g.) zucchini, thinly sliced (2 medium zucchini's)
- 2 tbsp unsalted butter
- 1/2 onion, finely chopped
- 2 tbsp flour
- 2/3 cup vegetable stock
- 4 tbsp sour cream
- 1 tbsp vinegar
- 3 tbsp fresh dill, chopped plus extra for garnishing
- 1 tsp salt
- 1/4 tsp pepper
- pinch of Hungarian paprika for garnishing
Instructions
- Using a mandolin, thinly slice the zucchini in a large bowl. Sprinkle with salt and toss gently. Let stand for about 30-60 minutes.
- Prepare the roux by melting the butter in a medium saucepot, over low-medium heat and add onion, sauté for 5 minutes until the onions are softened. Stir in the flour, combining with the butter and onions, and continue on low-medium heat, stir in vegetable stock or water and simmer for 4-5 minutes until it’s creamy and it starts to thicken.
- Squeeze out the liquid from the zucchini, and add to the sauce. Then add and stir in sour cream, vinegar, dill, salt and pepper. Simmer for about 12-15 minutes until zucchini is tender. Taste and adjust seasoning if needed.
- Transfer to a serving plate and garnish with paprika and dill. Serve with Hungarian patties or pork chops.
